Evaluación sensorial y físico- química de un embutido tipo salchicha con sustitución parcial de proteína animal por proteína vegetal: Garbanzos (Cicer arietinum) y arvejas (Pisum sativum)
The meat industry has envolved in response to the growing demand for healthier and more sustainable products. One of the strategies to improve the nutritional profile of sausages is the incorporation of vegetable proteins such as chickpea (Cicer arietinum) and pea (Pisum sativum). In this context, t...
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| Formatua: | bachelorThesis |
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2025
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| Sarrera elektronikoa: | http://dspace.utb.edu.ec/handle/49000/18094 |
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